I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate:

  • 80​g​ all purpose flour
  • 18g cocoa powder
  • 65g butter
  • 28g sugar
  • 135g liquid (70g milk; 60g water)
  • 150g eggs

I find that they don't rise really. They come out more like thick cookies. The recipe cautions that the cocoa is heavy and they won't rise as much - but this is pretty extreme.

My recipes for normal flavored ones come out fine.

Also, do you recommend cooking the flour and chocolate together in the sauce pan? I was thinking instead of mixing the chocolate in after at the time I'm mixing in the eggs...

  • Welcome! This is at its core a very interesting question and I am looking forward to the community‘s suggestions. Please note that recipe requests are off topic (so I have removed this part), asking for the principles however is perfectly fine. The tour and the help center will get you started.
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    Commented Feb 3, 2022 at 11:55
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    – Stephie
    Commented Feb 3, 2022 at 14:33

1 Answer 1


I've seen recipes with and without milk, but the ingredients seem fine (150g eggs means 3 eggs?).

The importance of this recipe is the methodology:

  1. Boil the mix liquid (or water) with butter, and reduce to simmer in a saucepan.
  2. Sift cocoa and flour and sugar, and add it to the saucepan, combining it until it forms a dough that comes away from the sides. Then put away from fire and in a bowl.
  3. Mix the eggs somewhere, and add it to the dough in 4 times, mixing.

The final batter should be dense but remind you to the middle point of a chocolate ganache and a chocolate frosting. Now with a piping bag, add the batter and make the shapes (you can make a ball) in a tray laying cooking paper, and bake! Depending on the ingredients, I'd say generically, in pre-heated 200C, 30 mins.

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